I’ve been down in Melbourne all of this week house hunting for what is turning out to be a very imminent move down south. Which means I’m equal parts excited, tired and anxious. So I’ll leave keep it short here and leave you with this loveliest of smoothie recipes – the ideal meal when your house is half packed and your head is buzzing with to-do lists.
If you’ve not had it before, kefir tastes kinda like yoghurt, but is a lot tangier. It is thicker than milk, but thinner than most yoghurts, the consistency of a smoothie, more or less. It is also damn healthy, chock-full of probiotics to make your gut happy. You can drink it straight up, use it over muesli in place of milk, or do like I’ve done here and add it to a smoothie. Plus, it’s easy to make yourself. The kefir bandwagon is a good one to get on.
This is my new favourite smoothie combo. Tangy, not too sweet, with a Persian flavour twist. Plus toasted sesame seeds in smoothies are amaze! Like all smoothies, it’s easily adaptable. If you don’t have frozen bananas use fresh ones and throw in a few ice cubes too. Replace the blueberries with strawberries if that is what you have on hand, and I imagine that a teaspoon of rose water wouldn’t go astray here.
Fig & Cardamom Kefir Smoothie
4 dried figs
1 large/2 small bananas, frozen
3/4 tsp cardamom powder
2 tbsps blueberries
2 tbsps sesame seeds, toasted
1/2 cup milk or water (optional)
Maple syrup, to taste (optional)
Cut figs into quarters and soak in warm water for 20 – 30 minutes. Drain.
Combine the kefir, drained figs, bananas, cardamom, blueberries and sesame seeds in a blender and mix until smooth. Give it a taste at this point – if you’d like it a little sweeter add some maple syrup, and if it’s too thick add a splash of milk/water.
Pour into a tall glass and drink immediately.